Templates

HACCP Plan Template

A working HACCP plan your kitchen can actually follow.

Why it matters

HACCP is required for many operations and expected by every serious buyer and inspector.
A plan in a binder nobody reads is worthless. This one is built to be used daily.
Writing the plan forces you to find the hazards before an inspector or an illness does.

Work through the sections in order: describe your products, map your process flow, then analyze hazards.

Identify your Critical Control Points (CCPs). Most kitchens have three to five, not fifty.

Full kitchen walkthrough is below the sheet.

Set up your team so every entry is stamped with who logged it.

Food Safety Brief · Gold Standard Food Technologies

Version:

Entries save automatically on this device only. Date every revision when products or processes change. Clearing browser data erases logs.

Business name:

Plan date:

Products covered:

HACCP team / person responsible:

Describe what you make, how it is packaged, how it is distributed, and who eats it.

Product / product group	Packaging	Distributionhot / cold / frozen	Intended consumer	Shelf life	Logged by	Logged at

List every step from receiving to service in order. Number each step.

Step #	Process stepreceiving, storage, prep, cook, cool, reheat, hold, serve...	CCP?Y / N	Logged by	Logged at

For each step, list biological, chemical, and physical hazards and how you control them.

Step #	Hazard typeB / C / P	Hazard description	Controlled byprerequisite program or CCP	Logged by	Logged at

One row per Critical Control Point. This is the heart of the plan.

List the records this plan generates and how often the plan itself is reviewed.

Plan approved by: ________________________ Title: ____________ Date: ____________ Next review due: ____________

How to use this in your kitchen

1Work the sections in order during a quiet planning block, not mid-service: product description, process flow, then hazard analysis.
2For each process step, name the hazard, decide if it is a CCP, set the critical limit, and write how you will monitor it on the line.
3Fill corrective actions and verification in plain language your cooks already use (who checks, how often, what happens when a limit fails).
4Print or keep the completed plan where the PIC can open it during an inspection. Update it when menus, equipment, or suppliers change.
5Done is a plan with your real products and limits filled in, not blank sample text. Inspectors want to see monitoring that matches what your kitchen actually does.

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